15 ounce can chickpeas, drained and rinsed
1 Tbsp. vegetable oil
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground ginger
1/4 tsp. ground hot paprika*
1/2 tsp. salt
Preheat oven to 425 degrees.
Toss the chickpeas with the oil and spices until evenly coated. Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes. Let cool completely. Store in an airtight container for up to 2 weeks.**
*We used cayenne, because we didn't happen to have hot paprika. 1/4 tsp. of cayenne made for some spicy, but delicious, chickpeas. You could cut back on the cayenne if spiciness isn't your thing.
**There is no way that these will last 2 weeks, at least not in our (Heather's) house. On the night they were made, we ate the whole tray between the two of us!